Culinary Director | Multi-Concept | Dallas

RM Hospitality LLC • Dallas, TX

113d • $95,000 - $105,000

About The Position

Our client is crafting a new neighborhood establishment that is equal parts chic restaurant and bar, gourmet sandwich counter, and curated market. Think elevated European-American bar food, paired with cocktails mixed properly, and a wine program that’s as savvy about Bordeaux, as it is excited about today’s emerging vineyards. Morning coffee service will be as sharp as your evening martini, lunch complemented by elevated counter sandwiches and expert barista offerings. The adjacent specialty market will inspire discovery, while the evening transforms into a neighborhood restaurant with high-touch service and unreasonable hospitality. This unique dining experience aims to set a new standard for the Dallas restaurant scene, offering an unparalleled blend of elements that redefine expectations.

Requirements

• A minimum of 5+ years in senior culinary leadership role in concept driven kitchens.
• Previous experience in fine-dining / elevated restaurants with recognized awards and/or successfully opening new restaurants.
• Excellent people leadership skills, with the ability to recruit, develop and retain talent.
• A calm, confident presence under pressure, with sharp judgment.
• Demonstrated financial literacy with experience in payroll, cost controls, and budgeting scale.
• Current Texas Food Handler’s Certificate and a commitment to safe practices.
• A deep understanding of sanitation, cleanliness and personal hygiene.
• Reliable attendance and excellent attention to detail.
• Confidence operating all kitchen equipment and willingness to jump in wherever needed.

Responsibilities

• Establish the foundation and set the tone for the entire culinary program across a multi-concept, hospitality driven, all day dining operation.
• Collaborate with ownership and the general manager to shape the menu, manage costs, and cultivate a team culture that prioritizes attention to detail.
• Design and execute diverse and elevated menus using the best of seasonal ingredients.
• Conduct daily walk throughs, use prep lists and ensure cleanliness, ordering and equipment maintenance are all dialed in.
• Own the profit and loss: manage food and labor budgets, minimize waste and schedule with purpose.
• Model teamwork and unreasonable hospitality, treating every teammate with respect and building a positive kitchen culture.
• Hire, train, develop and mentor cooks and dishwashers, cross training your team.
• Lead the kitchen schedule, handle call outs and protect your team’s days off by planning ahead.
• Manage repairs and maintenance efficiently, keeping everyone informed until equipment is back online.
• Champion food safety and compliance, maintaining an 'A' rating and representing the business at media and charity events.

Benefits

• Competitive salary $95k - $105k (dependent on experience)
• Incentive bonus structure (post 90 days of operation)
• 15 days paid time off annually
• Health monthly wellness stipend
• Opportunities for career growth and development

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Number of Employees: 251-500 employees